Moderate flu season Last winter season, the duration and severity of the influenza epidemic was moderate compared to previous years.
RIVM and German BfR enter cooperation agreement on animal protection and food safety The German Federal Institute of Risk Assessment (BfR) and the Dutch National Institute for Public Health and the Environment, RIVM have signed a cooperation agreement, focused on developing new sci
Integrated approach reduces harmful effects of medicines in surface waters Residues of medicinal products, such as painkillers, hormones and antidepressants, are increasingly detected in surface water and drinking water.
Breakthrough on cumulative risk assessment exposure to pesticides in food The European Commission, Member States and EFSA have taken a major step forward in their work on assessing the cumulative risks from exposure to pesticides in food.
Nanotechnology increasingly used in medical devices The application of nanotechnology to design and produce medical devices is increasing. RIVM provides an overview of nanotechnology enabled medical devices.
Flu season in the winter of 2014 / 2015 more severe and longer than preceding years The flu epidemic in the winter of 2014 / 2015 lasted 21 weeks and as such was the longest epidemic ever recorded in the Netherlands. Nearly two million people suffered from flu-like symptoms.
RIVM Nutrition and Food Safety expert gets top risk assessment function at EFSA As of November 1, Prof. Hans Verhagen will join the European Food Safety Authorithy (EFSA) in Parma, Italy as Head of the Risk Assessment and Scientific Assistance Department (RASA).
RIVM seeks dialogue with Industry for safe and green chemistry RIVM would like to explore possibilities to eliminate obstacles during innovation of green chemistry with industry.
Broad approach needed against pharmaceutical residues in environment We can all help to reduce pollution of the environment by pharmaceutical residues.
Potassium intake and risk for hyperkalaemia reviewed It is nearly impossible to get an overdose of potassium from natural food sources.